Pork and Lemongrass Banh Mi Burgers
Photography Josh Griggs.
I love the pairing of raw veges, lots of coriander and the spicy pork patties flavoured with fresh lemongrass and ginger. Packed into fresh bread rolls, it’s summer in a bun.
Serves: 4
INGREDIENTS
500 grams good pork mince
½ cup coriander, finely chopped
2 cloves garlic, crushed
2 spring onions, finely chopped
1 tablespoon grated fresh ginger
1 stalk lemongrass, finely grated on a microplane grater
1 tablespoon fish sauce
1 tablespoon chilli sauce
½ teaspoon sea salt
To serve
4 x 12cm long bread rolls, toasted
mayonnaise, thinly sliced tomatoes and cucumber, julienned carrot and spring onions, fresh coriander
METHOD
Patties: Place all the ingredients in a large bowl and using your hands, combine everything together. Divide into 4 long patties the same length as the rolls and 1½ cm thick.
Heat a little oil on a grill plate. Add the patties and cook for 3 minutes each side, turning when they have formed a golden crust.
To serve: Spread each roll with mayo, then add tomato, cucumber, a pattie, carrot and spring onions and coriander. Makes 4.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.